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| Blend . . . . . . . . . . . . | 3 tbsp. soft butter or shortening |
| 1 egg yolk | |
| Then stir in . . . . . . . . | 2 tbsp. orange juice |
| 1 tbsp. grated orange rind | |
| 2 cups sifted confectioners' sugar |
Source: Gold Medal Chiffon Cakes, p. 15.